Participated in the Ginza Bread War with "Luxury bread that focuses on water".Corporate Release | Daily Industry Newspaper Electronic Version
Category: Management information
Release issuance company: Ginza Nishikawa Co., Ltd.
Ginza Nishikawa Co., Ltd. is an OSG Communications Co., Ltd. (Headquarters: Kita -ku, Osaka City, Masatoshi Mizohata) and Mie Prefecture, a related company of OSG Group, an OSG group related company that manufactures water purifier, alkaline ions, hygiene management equipment, etc.513 Koisands Co., Ltd. (Headquarters: Tsu City, Representative: Hitoshi Takahashi) and Toyota Motor GAZOO.It is a bread -specialized manufacturing and distributed manufacturer, which is invested by three companies (Headquarters: Yokohama City, Representative: Hidetoshi Miyazaki), an advertising company, which has many achievements in the support of new business establishment of major companies such as COM.On September 13, this year, the bread specialty store "Ginza Nishi Kawamai" will be opened at Ginza 1 -chome, Chuo -ku, Tokyo.◎ From Ginza to the whole country.In three years, 100 stores have been developing stores nationwide, including "Nogami", which has been developing bread shops in various areas throughout Japan.Bread special features are also set up in newspapers and magazines, and the bread boom has arrived as "the luxury of the common people" and "a little nifty gifts and souvenirs".And in Ginza, it opened in 2013, and there is "St. Le Bakery", one of the current sparks of the current bread boom.In addition, "My Bakery & Cafe" has released "Ginza bread" as a new product.I hope that Ginza Nishigawa enters this summer to launch the Ginza Bread War and further excite the market.It will be opened in the Kansai and Chubu districts this year.In addition, we will expand FC nationwide.The preview of the FC member's desired store on August 29 will currently apply for 96 participation.◎ Water is also ingredients.The base of our bread, which sought the best solution to alkaline ionic water, has a lot of fans in the local area and has a track record of providing bread to the 2016 Ise Shima Summit International Media Center (IMC) 513.It is a bread developed by bakery after many years of research.It is currently dedicated to Ise Jingu Geku.I want to make this bread improvement and make more delicious bread in Japan.Therefore, we focused on "water" as a raw material.When making bread, the amount of water to be used is 60 for 100 flour.Until now, it has not been considered very important in the industry, but water is one of the main raw materials."Water and ingredients", it is our policy.It is known that "water" is very important in making soba, sake, and tofu."The same thing can be said in bread!"Our challenge started there.After a variety of tries, the optimal solution we arrived at is alkaline ion water, which has a higher PH value than normal water.It is well known in the cooking world that "alkaline ionized water brings out the taste of the ingredients".By using this water, it has been finished in a sweet, soft, and melted bread.Before arriving here, we have been studying water for many years, and in December 2010, we set up the "OSG University of Food Safety and Safety Research Institute" in the Food Science Building of the University of Tokyo.The knowledge of the OSG group, which is working on research by industry -academia cooperative, is being utilized.There is only one kind of bread sold at "Shikawa Honten in Ginza".Because we are carefully disclosed and provided with confidence, we dared to narrow down to one type.That's why the challenge to explore the optimal solution after opening, such as changing the hardness and pH value of the water depending on the temperature and humidity of the day.
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